Prawn and Chorizo Pasta

Serves: 4 Prep: 10 mins Cook: 10 mins Pair: Single Vineyard Pecorino

The zippy salinity and textured palate of our Single Vineyard Pecorino is the perfect accompaniment for this delicious Prawn and Chorizo pasta.

You’ll be transported to the warm Italian sun as soon as this combination hits your tastebuds.

Ingredients

3 x chorizo

12 x prawn cutlets

2 cloves garlic – crushed

50g piquillo peppers

400ml cream

Salt

Oil

3 tbsp chopped coriander

350-400g rigatoni pasta

Method

1. Put the pasta water on to boil
2. Finely chop the prawn cutlets
3. Dice the piquillo peppers
4. Remove chorizo from the casing
5. Fry the chorizo in a little oil, breaking it up into smaller pieces as it cooks – approx. 3mins
6. Add piquillo & garlic and cook for a further minute
7. Add prawns and cook for a minute
8. Add cream and simmer – adding it in stages so that it comes to a simmer quicker and also thickens quicker too
9. Add cooked pasta and some pasta water, toss to combine and finish with coriander

Essential Tools

• Chef knives
• Chopping board
• Sauce pan
• Frying pan
• Tongs/wooden spoon
• Measuring/weighing utensils

Tips/Tricks

• We used chorizo but you can use any sausage you like – add a little chilli flakes or paprika if using a plain pork sausage
• Adding the cream in batches allows the pan to stay at a hotter temp and will reduce the cream quicker, which helps not to overcook the prawns
• Chopped parsley will also work with instead of coriander

These wines would also pair fantastically with this recipe:

We are thrilled to share exciting news from the prestigious Halliday Wine Companion! Our 2024 Steven Vineyard Pecorino has been awarded an outstanding 95 points by Toni Paterson MW. This significant recognition reaffirms our commitment to crafting exceptional wines and highlights the unique qualities of this intriguing varietal.

The Pecorino grape holds a special place in the De Iuliis story, as it’s the native white variety from the Abruzzo region of Italy, where our family originally migrated from. A trip to Abruzzo in 2022 inspired Mike De Iuliis to pay homage to the region’s winemaking, and the release of this 2024 Steven Vineyard Pecorino marks a new stylistic direction for our Pecorino.

Crafted from grapes that saw excellent growing conditions in 2024, resulting in low yields and high quality, this wine is a testament to meticulous winemaking. The grapes were handpicked and basket pressed for gentle extraction. The juice was then transferred to neutral French oak barriques to enhance texture and palate weight. The use of indigenous yeast further enhances complexity. Aged in barrel for 9 months on full lees, this process increased the palate texture, providing creaminess and softening the naturally high acidity.

While the 2024 vintage was crafted in a slightly more complex style to add palate weight and textuality, it also boasts excellent cellaring potential for 3-5 years.

This Pecorino is a fantastic match for Italian cuisine, as “Italian food with Italian varietals is a match made in foodie heaven”. Its zippy salinity and palate weight pair perfectly with dishes like calamari fritti, Cavolo Nero pesto pappardelle, or Risotto alla Milanese.

We were pioneers in the Hunter Valley, being the first to plant Pecorino in 2020. In 2024, we further expanded the original vineyard with additional plantings. The vines are thriving on the alluvial, sandy flats of our Steven Vineyard.

We invite you to experience this critically acclaimed wine for yourself.

Our friend Roberta Muir from Be Inspired Food-Wine-Travel recently paired our 2024 Steven Vineyard Pecorino with her beautiful Gravlax dish. Want some amazing recipe inspiration? Her website is brimming with great eats, foodie trips and so much more!

‘Gravad-lax’ means ‘buried salmon’ and refers to the ancient practice of wrapping salted fish in bark and burying it in the cold Scandinavian soil to preserve it through winter. While gravlax is normally prepared using a whole side of salmon, I have made it using just a small piece of salmon cut from the centre of the fillet (see video below); timing is the same, just reduce the curing mixture. The longer you leave the cure on the fish, the more moisture is extracted and the firmer it becomes. You can opt for a light cure of just 24 hours, then the result is more like seasoned sashimi; I like to cure it for 2–3 days. Serve a dark bread alongside the gravlax; I love Sonoma Bakery’s miche for it’s gorgeous dark blistered crust and lovely open chewy texture; it ticks the dark bread box without being crumbly and dry like heavy rye breads. The cure isn’t strong enough to preserve the fish for long, so slice as needed, wrapping the remainder tightly in fresh plastic wrap, and keep refrigerated for up to 5 days after removing the cure. Leftover gravlax is delicious in an omelette, tossed through pasta on crostini or in a flatbread roll. However you eat your gravlax, try a glass of Italian varietal pecorino with it, such as the single vineyard one from de Iuliis in the Hunter Valley.

Download the recipe sheet here. 

Region

Steven Vineyard, Hunter Valley

The Story

Pecorino is the native white variety from the Abruzzo region, from which the De Iuliis family immigrated. A trip to Abruzzo in 2022 inspired Mike to pay homage to the region’s winemaking, and so, the release of the 2023 Single Vineyard Pecorino marks a new stylistic direction for our pecorino.

The Wine

The grapes were handpicked and basket-pressed in the winery for a gentle extraction. The juice was then transferred to neutral French oak barriques to increase texture and palate weight. The use of indigenous yeast aids in building complexity into the finished wine. The wine was aged in barrel for nine months on full lees, and this increased the palate texture, gave a creamy texture, and softened the naturally high acidity.

The Vintage

Excellent growing conditions in 2023 led to the production of this outstanding wine. Low-yielding and high-quality for these grapes. We were the first in the Hunter to plant Pecorino in 2020. The vines are planted on the alluvial, sandy flats of our Steven Vineyard.

The Potential

The 2023 vintage was made in a slightly more complex style to add palate weight and textuality. It has the potential to cellar for 3-5 years.

The Match

Italian food with Italian varietals is a match made in foodie heaven. The zippy salinity and palate weight pair perfectly with calamari fritti, Cavolo Nero pesto pappardelle, or Risotto alla Milanese.

Buon appetito!

Winemaker

Michael De luliis & Emily Glover

Steven Vineyard stands as a landmark in the Hunter Valley, offering exceptional wines and a captivating story. Nestled picturesquely opposite the Hunter Valley Gardens on the scenic hill behind the dam, this vineyard has been a source of premium grapes for decades.

Rooted in Rich Volcanic Soil: A Legacy Dating Back to 1968

Planted in 1968 by Lindemans, Steven Vineyard boasts rich volcanic soil, which contributes significantly to the quality of its grapes. De Iuliis Wines recognized this potential early on, purchasing exceptional fruit from the vineyard to create their Charlie Shiraz (a tribute to Mike De Iuliis’ grandfather) since 2005. Their dedication deepened with a lease in 2009, culminating in the vineyard’s acquisition from the Roche family in 2013.

Revitalized Through Regenerative Practices: A Focus on Sustainability

De Iuliis Wines embraces sustainable practices, and Steven Vineyard is a shining example. They’ve revitalized the land through regenerative viticulture, ensuring the vines continue to thrive. This commitment translates to diverse high-quality grapes, including semillon, chardonnay, the classic Hunter Valley shiraz, and the unique pecorino variety.

Steven Vineyard offers more than just stunning views. It’s a testament to the Hunter Valley’s rich history and De Iuliis Wines’ dedication to quality and sustainability.

Discover the beauty and taste of Steven Vineyard:

De Iuliis Wines again took out the Best Red Wine of Show for the third year running at the Hunter Valley Wine Show. In addition to producing the Hunter Valley’s best Shiraz, they were also awarded a further three trophies and have been recognised as the 2022 Hunter Valley Cellar Door of the Year.

De Iuliis is the Italian surname of the owner and winemaker, Mike De Iuliis. It’s tricky to pronounce, so for those who are unsure how to pronounce it – it’s dee you lee iss (you’re welcome). The winery is currently celebrating 20 years of producing wine here in the Hunter Valley, but the family’s winemaking roots go right back to Abruzzi, Italy.

Long before Mike’s parents, Anna and Joss De Iuliis, purchased a cattle property on Lovedale Road in Pokolbin to begin his winemaking dream, the family made wine in Italy. Mike’s great grandfather Donato and grandfather Celeste would make the trek across the mountains of Abruzzi in Italy to fill barrels of must with Montepulciano d’Abruzzo. They would return to Pescara on horseback, where the wine would be poured and shared amongst the community. The family migrated to Australia in the 1950s after the war, when Mike’s grandfather, Celeste (known as Charlie), who was a stone mason by trade, ended up at the Greta Migrant Camp. Joss grew up locally and became a mining engineer who had to commute through the Pokolbin area to work from Newcastle, where the family lived. He never lost his passion for food and wine and his fond memories of Italy. So, in 1987 they finally purchased a property on which they could establish their vines. They spent three years preparing the soil on the property and began producing wine in 1997, with their first proper vintage in 2002 with winemaker David Hook.

The family now operate three vineyards. The Lovedale Road property was initially planted with Chardonnay, Semillon, Verdelho, Merlot, and Shiraz, with Touriga being added in 2010 and, more recently, Montepulciano.

Steven Vineyard, located directly across from the Hunter Valley Gardens on the hill behind the dam, was planted by Penfolds in 1968.

The De Iuliis family were purchasing grapes from the vineyard as early as 2005 to make their Charlie Shiraz (named after Mike’s grandfather) then began leasing it in 2009 before purchasing from the Roche family in 2013. They have since revitalised the vineyard and now have Semillon, Chardonnay, Shiraz and Pecorino from this vineyard. The third vineyard is on Talga Road in Lovedale and is planted solely with Shiraz. The clay soils are mineral rich and allow for a full-bodied Shiraz full of depth and flavour.

Mike was destined to become a winemaker, beginning his career by studying a Bachelor of Science at Macquarie University, then postgraduate studies of Oenology at Roseworthy Campus in 1999. He was selected for the Len Evans Tutorial, one of the world’s most exclusive wine schools. He went on to become a judge, panel chair and chair of judges both nationally and internationally, all the while honing his own winemaking skills at the family vineyards and developing the brand and sterling reputation that they now enjoy. The winery has 5 Underlined Red Stars from the Halliday Wine Companion, which means it’s in the top 2% of wineries Australia-wide, and they are winning multiple awards and accolades. They have enjoyed a five-star Halliday rating for almost 19 years and five red stars for 11 of those.

“I’ve been thrilled with the success of my wines at various regional and state-wide wine shows,” said Mike.

“At the 2021 Hunter Valley Wine Show, we were awarded six trophies for three different wines. Of these trophies, I was most humbled by the Doug Seabrook Trophy for Best Red Wine of Show with our ’19 Limited Release Shiraz and the John Lewis Trophy for Best Museum Red with our ’09 Limited Release Shiraz. These two trophies were real highlights for me, as they validate my commitment to the production of Hunter Valley wine of the highest quality in both the short and long term. This year we’ve won four trophies, including Best Red Wine of Show and Best Other Red. Our Shiraz Touriga has become an iconic blend for us, winning Best Other Red every year since 2018 at the Hunter Wine Show.”

But it’s not all about the accolades and industry recognition for Mike. He sees his responsibility for sustainability practices within his industry as the future of winemaking and the next key determinant of wine quality.

“Our viticultural and farming practices are intrinsically linked to a long-term generational mindset. There is a need to ensure the environment is adequately cared for in this lifetime and for future generations. For the last five years, we’ve been using biochar across our vineyards. Biochar has the capacity to be an immediate solution to reducing the global impact of farming. It’s fascinating that biochar can store the carbon produced by burning pruning material and the natural decomposition of agricultural matter in the ground, thus significantly reducing greenhouse gas levels. It’s also proven that its presence in the vineyard can improve water quality and increase soil fertility.”

In addition to the use of biochar, the winery has been at the forefront of increased diversity in grape varieties. As the climate changes, growers look to alternative varieties that cope better in extreme conditions.

“We’ve picked the alternative varieties, including Pecorino, Touriga and Montepulciano, as they are more suitable to the changes in extreme weather patterns, and I believe that we were amongst the first to plant them here in the Hunter. As climate change continues to increase our warmer summers, these varieties thrive in a warm, Mediterranean climate like the Hunter has. By choosing to grow varieties that are suited to the climate, we can minimise the risk of disease and struggle in the growing season, which helps eliminate the need for harsh chemical sprays.”

Mike is keen for the industry to develop a framework of sustainability practices so that consumers can be sure of the authenticity of claims by winegrowers and recognition for the hard work that committed winegrowers do can be appropriately awarded. Consumers can be sure that they are not being a victim of ‘greenwashing’. “The next achievement on our sustainability journey will be certification for our vineyards and winery through Sustainable Winegrowers Australia. As producers, we are responsible for ensuring we are genuine in our actions. Authenticity is a key area for us to ensure we are transparent in our ongoing sustainability journey. We know we aren’t perfect, but we are making significant steps towards innovation across our entire business. Certifications by reputable boards are critical to ensure standards are met.”

Other changes in the wine industry include the way in which cellar doors are experienced following on from the Covid pandemic. Covid forced wineries to offer seated tasting experiences and more structured offerings that educate and engage consumers. De Iuliis offers several different tasting experiences ranging from the “Made by Mike” small batch tasting for $10pp to the full winery tour with matching wine and cheese tasting and cellar door credit for $130 for two. Mike credits the team he has built around him for much of the winery’s success.

“The talented team around me inspires me to keep pushing the boundaries of winemaking, giving them an exceptional range of wines they then get to explore with our guests. It was my team who decided to enter the Cellar Door of the Year awards. We didn’t expect to win. We thought we’d dip our toe in the water, and maybe try to win next year. Instead, they survived mystery shoppers online, over the phone and face to face and smashed it out of the park. It was the definition of a team effort, and I’m very proud of them, especially when you consider there are over 150 cellar doors in the Hunter Valley.”

The cellar door is not the only way to experience De Iuliis wines. In 2005 the winery was approached by Dan Murphys to retail wines in their stores. Mike considered the proposal carefully and decided to sell three of his 16 wines to the outlet as a way to extend his brand reach and exposure. “I sent them my price list, as I would to any customer. I didn’t offer any discounts or deals, and they accepted. We only sell our three core range wines – Shiraz, Chardonnay and Semillon because we need to have plenty of stock available. We find that customers may try it, like it and then discover that there are many more wines to try here at the cellar door – like five other Shiraz they can taste.

The brand recognition drives visitation, and once they’re here at the cellar door, we can showcase the depth and range of our brand and give them a great experience.” With the best cellar door  xperience in the region, De Iuliis is worth a visit to taste what all the awards are for.

The first release of the De Iuliis Pecorino and what a mighty fine debut it is. Crispy and crunchy, it is very delicious!

Being the first release, this was handled similarly to Semillon in the winery. Watch this space Mike de Iuliis tells me. The 2022 will be cold soaked to spend more time on skins to develop some more texture and structure.

Already in a good place, find underripe pear and green apple crunch, cut herbs and a whip-crack of lime acidity on close. A fine texture is evident already as is a very faint honeysuckle character. Tempura prawns, hot chips as well as fresh seafood would lap this up now. I’d be curious to see how it develops with some bottle age. But with its fresh approach, just leap in now.

Drink to five years.

93/100

You can read the entire review and follow QWine reviews blog here. 

2022 is here, and we’re starting the year on a high note with a brand-new addition to the De Iuliis range: our 2021 Pecorino.

We know what you’re thinking, and yes, pecorino is a type of cheese. But it’s also a fantastic Italian grape variety, and as one of the first producers to plant it in our Steven vineyard here in the Hunter Valley. If you want to do a deep dive into Pecorino as a variety, head over here to read a fantastic article by Vinepair.

We are thrilled with the results. It’s drinking beautifully now, but has great potential for mid- to long-term ageing… assuming you can resist its youthful charms.

A beautiful fresh wine with soft fruits, florals and dried herb aromatics. The palate is long with a rich, textural mouthfeel and a gentle salty tang. It’s perfect with shellfish and summertime seafood – think Balmain bug, eastern rock lobster and king prawns. Yum!

To celebrate the release of our 2021 Pecorino, we’ve got a special six pack offer for you. Check it out over on our shop here, but be quick the offer ends on the 31st January.

With our brand-new pecorino wine now available online, we checked in with Mike to ask a few questions; like, what exactly is pecorino, if not a cheese? 

Well Mike, what is pecorino?

“It’s a leaner style of white and a little more textural than, say, a semillon. It has more weight than a sem, but with similar acid. It’s quite tart, so if you like your wines dry, crisp and tart – you know, lemony and zesty – then you’ll probably like pecorino.”

Why did you decide to plant pecorino?

“There are a couple of reasons why we planted it. The first is, my dad is Italian and it’s the native white of the region he’s from. A place called Abruzzo, which is east of Rome, on the Adriatic Sea. We’ve already planted some montepulciano, which is the region’s native red, and I knew there’d already been some pecorino planted in Mildura and it had grown well. That’s the second reason – pecorino ticked a lot of boxes for potentially being grown in the Hunter.”

What makes pecorino suitable for the Hunter Valley?

“It’s quite resistant to disease, ripens early and retains its acid well, so yeah, it ticks a lot of boxes. As a grapegrower, you look at something like this and think, ‘According to the textbook, this should go okay.’ We put in an order and planted an acre in 2019, and normally  I’d say you’d need a few years before you get a crop, but it only took us 18 months, which is fairly unusual. It grew really well in the soil we’d prepared for it.”

Talk us through the 2021 vintage.

“It was a little later ripening than we had hoped, and there was definitely some weather pressure forcing us to pick it. I don’t know whether that late ripening is a varietal thing; everyone told us it ripens quite early, but it was a bit late for us. In my life, I’ve only tried maybe a dozen different pecorinos, and they’ve all been quite different stylistically. For the first couple of years, we’re going to try and keep our pecorino as expressive of the fruit as possible, before we figure out which way to go with it.”

Who should be drinking this wine?

“Like I said, anyone who likes their wines dry, crisp and tart. It’s something different and well worth trying, and it’s definitely still a style we’re trying to get our heads around, which is exciting. If you like semillon but want a bit more weight, this is a wine you have to try.”

Keen to give our new pecorino a go? Buy a bottle online or drop by a cellar door to taste it first!